Pittsburgh Dog: Cole Slaw, French Fries and Provolone
The Pittsburgh sandwich shop Primanti’s is known for its fully loaded sandwiches, overflowing with crisp, freshly made slaw and a mountain of fries. Turns out to be a perfect combination on a hot dog, too.
Makes about 4 cups
- 1 pound green cabbage (about half of a medium-size head), shredded or finely chopped
- 1/2 cup sugar
- 2 teaspoons kosher salt
- 1/2 teaspoon celery seed
- 1/4 cup vegetable oil
- 1/4 cup apple cider vinegar
- Freshly ground black pepper
- 6 to 8 large (4 to 5 pounds) russet potatoes, scrubbed
- 8 cups vegetable oil, for frying
- Kosher salt
This simple slaw packs a lot of classic flavor. Feel free to add a carrot or two for extra color.
- Combine the cabbage, sugar, salt and celery seed in a colander set over a medium bowl.
- Let stand at least 1 hour and up to 4 hours; the cabbage should wilt significantly.
- Discard the liquid in the bowl; rinse and dry the bowl, then transfer the wilted cabbage to the bowl.
- Add the oil and vinegar; toss to coat.
- Season with pepper to taste.
- Cover and refrigerate until ready to serve.
Frying the potatoes twice ensures a creamy center and crisp exterior—exactly what you want.
- Cut the potatoes lengthwise into 1/4-inch-thick sticks, transferring to a large bowl of cold water as they are cut.
- When ready to fry, drain the potatoes in a colander then spread out on a clean dish towel and pat dry.
- Heat the oil in a large, heavy pot over medium-high heat until the oil temperature reaches 320°F.
- Line 2 baking sheets with several layers of paper towels.
- Add the potatoes in batches and fry until cooked through but still pale and soft, 2–4 minutes per batch.
- Use a slotted spatula to transfer the potatoes to the lined baking sheets.
- Make sure to allow enough time for the oil to return to 320°F between batches.
- Increase the heat so that the temperature of the oil reaches 375°F.
- Again working in batches, cook the fries a second time until crisp and golden brown, 2–3 minutes per batch.
- Transfer to the lined baking sheets and season with salt.
- Serve warm.
- Grill hot dogs to desired doneness.
- Lay 1 slice provolone on each toasted bun, followed by the hot dogs.
- Top each hot dog with plenty of cole slaw and a hefty helping of French fries.